Many Packers pump Breakfast Bacon when it is put into the brine, and we can heartily recommend this, as Bacon that is properly pumped will be cured in one half the time and it will have a uniform cure and color throughout and will be as well cured on the inside as the outside. Great care, however, should be exercised in making the pumping pickle. It must be made according to the formula given on page 76, just the same as for Pumping Hams. The pieces of Bacon should be pumped in from three to five places, according to the size of the piece. Very large pieces, especially if the rib is left in them, can be pumped several times more.